Creamy Spinach and Artichoke Soup
Creamy Spinach and Artichoke Soup is a delightful and indulgent dish that combines two beloved ingredients—spinach and artichokes—into a comforting, velvety soup.
This creamy soup is rich, yet refreshing, and it balances the earthy flavor of spinach with the subtle tang and depth of artichokes. Whether served as a light meal or as a starter for a larger meal, this soup offers a sophisticated twist on traditional vegetable soups.
The combination of spinach and artichokes not only provides a wonderful flavor profile but also a significant boost of nutrients, making this soup both delicious and nourishing. The creamy base, made from a blend of broth and milk (or cream), enhances the soup’s texture, creating a luxurious experience with each spoonful. With a few simple ingredients and straightforward preparation, you’ll have a perfect bowl of creamy goodness ready in no time. This soup is perfect for cozy days and elegant gatherings alike, offering a rich yet healthy option for those who love vegetable-based soups.
Ingredients:
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium potatoes, peeled and diced (for a creamy texture)
2 cups fresh spinach, washed and chopped
1 cup canned artichoke hearts, drained and chopped (or frozen artichoke hearts, thawed)
4 cups vegetable broth (or chicken broth for a non-vegetarian version)
1 cup whole milk (or half-and-half for extra creaminess)
1/2 cup heavy cream (optional, for extra richness)
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
Juice of half a lemon (optional, for brightness)
How to Make:
Prepare the Ingredients: Begin by finely chopping the onion and mincing the garlic. Peel and dice the potatoes into small cubes, which will cook quickly and help thicken the soup. Rinse and chop the spinach, and drain and chop the artichoke hearts into bite-sized pieces. Set aside all the prepared ingredients.
Sauté the Aromatics: In a large soup pot, melt the butter over medium heat. Add the chopped onions and sauté for 5-7 minutes until the onions are soft and translucent. Add the minced garlic and cook for another minute, stirring constantly to prevent burning. This step will build a flavorful base for the soup.
Cook the Potatoes: Add the diced potatoes to the pot and stir to coat them in the butter and aromatics. Cook for 3-4 minutes, allowing the potatoes to start softening and absorbing some of the flavors. This will also help give the soup a thicker consistency once blended.
Add the Broth and Herbs: Pour in the vegetable broth, and add the dried thyme and oregano. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Add the Spinach and Artichokes: Once the potatoes are tender, add the chopped spinach and artichoke hearts to the pot. Stir to incorporate, and cook for an additional 5 minutes, allowing the spinach to wilt and the artichokes to warm through. This will also give the soup a beautiful green color and fresh flavor.
Blend the Soup: Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a stand blender and blend until smooth, then return the soup to the pot. The blended potatoes will create a naturally creamy texture without the need for excessive amounts of cream.
Finish the Soup: Once the soup is fully blended, stir in the whole milk and heavy cream (if using) to give the soup its rich, velvety consistency. Let the soup simmer for an additional 5-10 minutes, allowing the flavors to meld together and the soup to thicken. If the soup becomes too thick, you can add more vegetable broth or water to adjust the consistency to your preference.
Season the Soup: Taste the soup and adjust the seasoning with salt, pepper, and lemon juice (if desired) to brighten the flavors. The acidity from the lemon adds a fresh pop that balances the richness of the cream.
Serve: Ladle the creamy spinach and artichoke soup into bowls and garnish with freshly chopped parsley. You can also drizzle a little extra cream or olive oil on top for added richness and visual appeal.
Chef’s Note:
Artichoke Options: While canned artichoke hearts are convenient, you can also use frozen artichokes or fresh artichokes if you prefer. Fresh artichokes will require a little more preparation, such as removing the tough outer leaves and boiling or steaming the hearts until tender.
Creaminess Level: If you prefer a lighter soup, you can reduce the amount of cream or use a low-fat milk alternative like almond milk. However, for a truly luxurious texture, I recommend using heavy cream in moderation for richness.
Herb Variations: You can experiment with different herbs in this soup. Fresh basil or rosemary would also pair beautifully with the spinach and artichokes. Just be mindful of the quantity, as fresh herbs are more potent than dried.
Make-Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 2-3 months. If freezing, store the soup in an airtight container and let it cool completely before placing it in the freezer. When reheating, add a little extra broth or milk if the soup has thickened too much.
Nutrition Information (per serving):
Calories: 250 kcal
Protein: 6 grams
Fat: 15 grams
Saturated Fat: 9 grams
Carbohydrates: 28 grams
Fiber: 6 grams
Sugar: 4 grams
Cholesterol: 40 mg
Sodium: 700 mg
Potassium: 600 mg
Vitamin A: 80% of the Daily Value (DV)
Vitamin C: 25% of the DV
Calcium: 10% of the DV
Iron: 10% of the DV
Note: Nutritional values can vary depending on specific ingredients used. If you’re looking to reduce calories or fat, you can use low-fat milk and reduce or omit the heavy cream. You can also replace the butter with olive oil for a lighter version.
Conclusion:
Creamy Spinach and Artichoke Soup is a deliciously comforting and indulgent dish that’s easy to prepare and full of flavor. With its creamy texture, vibrant color, and nutrient-packed ingredients, this soup makes for the perfect meal on a cold day or as a starter for a special dinner. The combination of spinach and artichokes adds a fresh, earthy flavor that is balanced by the richness of the cream and potatoes. It’s a simple yet sophisticated soup that will quickly become a favorite in your recipe repertoire. Try it out and enjoy a warm, comforting bowl of goodness!